eee eee eee eee edd dd HKKH HHH DD

cient fruit to yield...114 cups prepared
dried fruit (it may
be dates, seeded or
seedless raisins,
apricots, prunes,
figs or any com-
bination of these

fruits)

Add...............2 tablespoons to 14
cup granulated
sugar

—the amount of sugar

depends upon the

sweetness of the fruit

being used; dates

would require the

smallest amount of

sugar, apricots the

largest.

MM Meg cos scesen..) CUD, Water

and cook, stirring

very frequently, until

the filling is of the

required thickness.

Remove from heat.

ee es os sno 1 tablespoon butter

and stir until butter

is melted.

ee ie coe mae I tablespoon lemon
juice

and, if desired. ..... 14, cup cut-up
nutmeats

Cool to lukewarm be-
fore spreading.

VANILLA BUTTER ICING

Yield—sufficient for top and sides of an
average-sized layer cake

This is a basic recipe—capable of wide and
tricky variation. Note heating of the liquid,
where possible, as an effective means of killing
the “‘raw’”’ flavor of icing sugar.

re alae GOs Seis’ 2 cups (about) icing
sugar

Measure into a

medium-sized mixing

eee Weaca ts 4 tablespoons butter
and cream, preferably

with a wooden spoon,

(or electric mixer),

until very soft.

Heat to scalding

rs de. tS ...».2 tablespoons cream
Beat a little icing

sugar into the butter,

then beat in a little
hot cream; continue
to make additions in
this manner until all
the cream has been
used and sufficient
sugar has been added
to make an icing of
spreading consistency.
Beat in....,.-.0+4..1 teaspoon vanilla

FOR VARIETY in flavor, etc., reduce vanilla
to 14 teaspoon and add, to taste, such flavor-
ings as almond, pistachio, lemon, orange, rum,
maple, etc. Such an icing may be tinted
with government-certified food coloring—
choose a tint that corresponds with your
flavoring. Chopped nutmeats (sometimes.
toasted), maraschino or candied cherries,
grated chocolate, colored or chocolate
sprinkles, tinted sugar, dragées, all make
charming decorations.

CHOCOLATE BUTTER - ICING: Follow
the recipe for Vanilla Butter Icing, beating
11% ounces melted unsweetened chocolate into
the icing after the first addition of sugar.
Increase the heated cream to 3 tablespoons.
Reduce the vanilla to % teaspoon and, if
desired, add 2 or 3 drops of almond or pepper-
mint flavoring or a very little finely-grated
orange rind.

MOCHA BUTTER ICING

Yield—sufficient for top and sides of one
&-inch square cake :

A blend of coffee and chocolate flavors pro-
duces the much-liked ‘‘mocha.”’

Coffee is one of the many liquids which can
be used hot—bringing additional advantage
to an uncooked icing mixture.

Make a small amount

of strong coffee—2 or

3 tablespoons should

be plenty.

Sift, then measure

WO UTE i kan cnice 134 cups icing sugar
pages eee ....2 tablespoons cocoa
and sift together.

Measure into a

medium-sized mixing
bowl..............4 tablespoons butter
and cream, preferably

with a wooden spoon,

(or electric mixer),

until very soft.

LESSON 10

78